Collard-Apple Smoothie

29 Oct

We’re capping off National Apple Month with our Collard Apple Smoothie!  🥬🥒🍏🍎

 

Image result for apple collard

Collard-Apple Smoothie 

Servings:
1 Vegetable
1 Fruit
Suitable for Fast Track patients

Ingredients:
1/2 serving Collard Greens
1/2 serving Cucumber, chopped
1 small Apple, chopped
1 Lemon, juiced
1 cup Water
1 cup Ice

Preparation:
Blend water, lemon juice and collard greens for 1 minute, then add cucumber and apple, top with ice, and blend for an additional 1-2 minutes or until smooth.

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Pepper & Orange Spinach Salad

25 Oct

Spinach Lover’s Month isn’t just for Popeye!  Spinach is  an excellent source of vitamin K, vitamin A,vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Image result for orange spinach

Pepper & Orange Spinach Salad 🥬🍊🥗

Servings:
2 Vegetables
1 Fruit

Ingredients:
2 cups fresh Spinach
2 cups Boston Lettuce
1/4 medium Red Onion
1/2 medium Green Bell Pepper, slices
2 small Oranges
Mrs. Dash Table Blend to taste

Preparation:
Prepare pepper and peel/section the orange. Toss lettuce and spinach together.
Arrange pepper slices, orange sections and onion rings on top of the lettuce. Add MWLC salad dressing and Mrs. Dash to taste and serve.

Recipe Makes 2 Servings.

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Erika’s Cherry Lemon Pudding Tart

24 Oct

It’s National Dessert Month and we ❤ Dessert!  Erika’s Cherry Lemon Pudding Tart caps off a meal perfectly!

Image result for cherry lemon

🍒🍋 Erika’s Cherry Lemon Pudding Tart 🍒🍋

Servings:
1 Fruit
1 Nutrient
1 Snack
Suitable for Fast Track patients

Ingredients:
1 MWLC Tangy Lemon Pudding Nutritional Supplement
1 MWLC Cherry Jello Fiber
9 medium fresh Cherries, mashed
1 MWLC Lemon Meringue Bar, crumbled

Preparation:
Prepare the cherry jello per the instructions on the packet and pour jello mixture into the bottom of a small glass pan. Once refrigerated as directed and the jello has set, prepare the tangy lemon pudding per the instructions on the packet and spread the pudding evenly over top of the jello. In a small mixing bowl, take a fork and mash the cherries for about 5 minutes. Take the mushed cherries and the juice and gently cover the entire top of the pudding. Lastly, take the lemon meringue bar crumbles and spread them evenly across the top of the cherries. Enjoy!

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Sweet Potato Bake

22 Oct

It’s National Vegetarian Month!  Our healthy Sweet Potato Bake is filled with veggies, fruit and natural flavor 🍠🥕🍎🍄

Image result for sweet potato brussel sprouts raw

Sweet Potato Bake

Servings:
3 Vegetables
1 Fruit
1 Starch
Suitable for Fast Track patients

Ingredients:
1/2 medium Sweet Potato, peeled and cubed
1/2 cup Brussels Sprouts, halved or quartered
1/2 cup Carrots, chopped
1/2 cup Celery, chopped
1/2 cup Mushrooms, sliced
1/4 medium Yellow Onion, chopped
2 cloves Garlic, minced
1 small Apple, cored and diced
1 tsp. fresh Thyme (1/2 tsp. dried)
1 tsp. fresh Rosemary or Sage (1/2 tsp. dried)
1/2 tsp. Chili Powder
Unflavored Cooking Spray

Preparation:
Preheat oven to 375 degrees. Combine all of the ingredients in a large bowl. Spray with unflavored cooking spray and toss together. Transfer onto a baking dish and cover with foil. Bake for 40 minutes. Remove foil, toss then bake for an additional 15-20 minutes or until sweet potatoes are cooked through and tender. Remove from oven and serve.

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Pumpkin Cheesecake

21 Oct

National Pumpkin Cheesecake Day!  We are happy to help you celebrate!  Try MWLC’s 🎃Pumpkin Cheesecake!

Image result for pumpkin cheesecake

Pumpkin Cheesecake

Servings:
8 Starch
8 Nutrients

Ingredients:

Filling:
8 packages MWLC Cheesecake Nutritional Supplement
1 Tbsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
16-20 oz. Water

Crust:
3 Tbsp. I Can’t Believe It’s Not Butter, melted
1/2 tsp. Cinnamon
1/2 tsp. Sweetener
1/2 tsp. Nutmeg
16 Melba Toast

Preparation:
To prepare the filling, mix all filling ingredients together, adding water until a thick cheesecake consistency is achieved. To prepare the crust, crush melba toast into crumbs, add seasonings and I Can’t Believe It’s Not Butter until crumble. Press crumble into pie pan. Bake at 350 degrees for 10 minutes until slightly brown. Set aside to cool. Pour cheesecake mixture over cooled pie crust and refrigerate until ready to serve. Makes 8 servings.

1 serving = 1 Nutritional Supplement and 1 Starch.

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White Sea Bass with Dill Relish

15 Oct

Need a light and fresh dinner idea for National Seafood Month? 🐙🦐🦀🦞🐟🍤

Try our White Sea Bass with Dill Relish!

Image result for striped sea bass fillet

🐟 White Sea Bass with Dill Relish 🐟

Servings:
1 Protein
1 Vegetable
Suitable for Fast Track patients

Ingredients:
½ medium White Onion, chopped
½ tsp. Fresh Dill, chopped
¼ tsp. Fresh Horseradish, minced
¼ tsp. Mustard Powder
½ tsp. Fresh Lemon Juice
1 serving Striped Freshwater Bass
¼ Lemon

Preparation:
Preheat the oven to 375 F.

In a small bowl, add the onion, dill, mustard powder, minced horseradish and lemon juice. Stir to mix well.

Place fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread the dill relish on the fillet. Wrap aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.

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